Peach Pie with Canned Peaches

HERO homemade peach pie recipe in a white baking dish on a marble surface

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Peach Pie with Canned Peaches

This homemade peach pie with canned peaches is a family recipe featuring a cinnamon-nutmeg peach filling, buttery lattice crust, and my mom's special trick for thickening the filling with small pieces of pie crust instead of cornstarch.

Prep Time20

Cook Time1 20

Cooling / Rest Time2

Total Time3 40

Course: Dessert

Cuisine: American, Southern

Servings:

Calories: 351kcal

Author: Ebony Robinson

Equipment

Ingredients

29 ounce Can of Peaches (1 can)
15 ounces Can Sliced Peaches (drained)
¼ cup Unsalted Butter (57 g)
⅓ cup Granulated Sugar (or more to taste)
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
½ teaspoon Vanilla Extract
2 9-inch pie crusts https://elicitfolio.com/shortening-pie-crust/
½ teaspoon Butter (for greasing the pie plate)
½ teaspoon Melted butter (for brushing the crust)
½ teaspoon Cinnamon sugar (for sprinkling on top)

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Instructions

Preheat your oven to 375°F (190°C). Next wash the can top of the peaches. Open and drain the smaller can of peaches and add both cans of peaches to a medium saucepan. Cut the peach slices into smaller bite-sized pieces if desired.
Add the butter, sugar, cinnamon, nutmeg, and vanilla extract to the peaches. Cook over low heat, stirring occasionally, until the butter has melted and the peaches begin to simmer. Taste the filling and add additional sugar if needed.
Tear or cut about 10 small 1-inch pieces of pie crust and stir them into the simmering peaches. Continue cooking for another 5-10 minutes, stirring occasionally, until the pie crust pieces soften and help thicken the filling.
Lightly butter a 9-inch pie plate. Press one pie crust into the bottom and up the sides of the dish. Spoon the warm peach filling into the prepared crust.
Cut strips from the second pie crust and arrange them in a lattice (crisscross) pattern over the filling.
Brush the lattice crust with melted butter, then sprinkle lightly with cinnamon sugar.
Place the pie on the lower oven rack and bake for 50–60 minutes, or until the crust is golden brown and the filling is bubbling. Baking on the lower rack helps the bottom crust brown beautifully without over-browning the top.
Let the pie cool for at least 2 hours before slicing so the filling has time to set. Enjoy!!

Notes

Filling Tip: Taste the peach filling before assembling the pie and adjust the sugar based on how sweet your peaches are.
Pie Crust Tip: If using homemade pie crust, chill it before baking for a flakier crust.
Prevent a Messy Oven: Place a baking sheet underneath the pie if you're concerned about any filling bubbling over.
Serve With: Serve warm with a scoop of French vanilla ice cream or freshly whipped cream.

Nutrition